‘Tis the Season for Cookies, Cocktails and Canapés: Nankhatai- Indian Cookies Spiced with Black Pepper from Indian Simmer

Here at Food Network UK headquarters we’re nuts about spices, especially around the Christmas period. From, chocolate chips, to jam and nuts, we can’t get enough of the endless combinations when it comes to the crunchy little treats.

As part of our new obsession with all things cookies, cocktails and canapés, we took five with Prerna, author of the beautifully illustrated cookery blog, Indian Simmer. Adding a pinch of warming black pepper to these sweet thumbprint-style cookies, she tops each with sticky jam or toasty almonds. They’re simply perfect with a cuppa chai.

Meet Prerna

What is your signature Christmas dish?
These Nankhatai. This is my twist on traditional Indian eggless cookies that are very similar to shortbreads, but made using chickpea flour instead.

If your blog, Indian Simmer were a Food Network chef, who would it be?

Oh my gosh, that’s a difficult one! I admire many of them but I think it would have to be Giada De Laurentiis. When I watch her cook it makes me want to step into the kitchen and cook some Italian food too. Be it something traditional straight from her grandma’s kitchen, or her modern twist on an Italian recipe, she makes it all sound so delicious and simple enough for a novice to Italian cooking like me. That’s what Indian Simmer is all about – trying to make Indian food and cooking approachable to everyone.

What’s your top food photography tip?

Know your equipment well! Learn everything about the camera you have, inside out. Carry your camera everywhere and keep taking photos. Practice will take you a long way.

The recipe in her words

“I pressed almond halves on top of half the cookies. With the other half I made thumbprint cookies. To make a thumbprint cookie press very gently on top of the dough ball to make a well (do not press hard or the cookie may crack). Fill it with about a ¼ tsp of your favourite jam.”

Nankhatai- Eggless Indian Cookies Spiced with Black Pepper
(Makes about 30-35 cookies)

Ingredients:

240g gram flour (chickpea flour)
140g plain flour
80g semolina
100g sugar
40g dark brown sugar
113g unsalted butter (room temperature)
1 tsp salt (if you’re using salted butter then do not add salt)
1 tbsp ground black pepper
1 tsp baking powder
16-18 halved almonds
2 tbsp any fruit jam

Method:

Whisk together softened butter and sugar. Beat until its light and pale yellow in colour. Set aside.

In a separate bowl sift together all the flours and also salt, pepper and baking powder. Mix flour mixture into the sugar and butter mixture, little at a time until everything is mixed well together to form soft dough. Knead the dough for a couple minutes to form a smooth big ball. If it’s a little sticky, wrap it in a cling film and refrigerate for about half an hour.

After about half hour take the dough out of the refrigerator and knead again for a couple minutes. The warmth of your hands will soften the butter in the dough slightly.

Now divide the dough into equal parts. With this measurement it should make about 30-35 cookies.

Make smooth balls out of each portion. Because of the butter, the cookies flatten and crack when baked so make sure your dough balls are smooth with no cracks in order to make pretty cookies.

If you just can’t get enough of these festive treats, take a look at our Christmas cookie gallery.

Do you have a twist on a classic Christmas cookie? Share it with us by leaving a comment below.

By Sanjana Modha
Recipe and images courtesy of Indian Simmer